CN106720774A - A kind of processing technology of sweet osmanthus tea - Google Patents
A kind of processing technology of sweet osmanthus tea Download PDFInfo
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- CN106720774A CN106720774A CN201611154063.8A CN201611154063A CN106720774A CN 106720774 A CN106720774 A CN 106720774A CN 201611154063 A CN201611154063 A CN 201611154063A CN 106720774 A CN106720774 A CN 106720774A
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- tea
- sweet osmanthus
- osmanthus
- sweet
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of processing technology of sweet osmanthus tea, its specific preparation process is：(1) fresh sweet osmanthus will be gathered to be withered, water content control is between 90~95%；(2) sweet osmanthus after withering is finished, temperature is between 180~200 DEG C；(3) sweet osmanthus after de-enzyme is carried out into airing, airing 15~20 minutes fully distributes hot gas；By 4 dryings, dried osmanthus flower tea temperature control is then carried out into Titian between 100~120 DEG C, obtain the fragrance of unique osmanthus flower tea, taste is micro- sweet；It is finally that osmanthus flower tea is selected by rank, tested by the granular size of jasmine tea, color, uniform quality standard；Qualified product packaging, weighing, storage will be checked.It is less brittle using the osmanthus flower tea good appearance obtained by preparation method of the present invention, it is bright in colour, duck in drink lovely such as fresh flower, there are ventilation and stomach after drink.
Description
Technical field
The present invention relates to the manufacture field of tealeaves, and in particular to a kind of processing technology of sweet osmanthus tea.
Background technology
October gold autumn, ten thousand inner drifting fragrances, fragrance here is exactly fragrance of osmanthus.October is the season that sweet osmanthus opens, and many people are
It is delithted with sweet osmanthus.Used as colored one kind, what everybody generally knew that is also the fragrance of sweet osmanthus, also sweet osmanthus perfume to sweet osmanthus, for
Osmanthus flower tea is seldom to understand, and is also ignorant when general.Sweet osmanthus except be rich in implied meaning and as viewing and admiring in addition to, or basement
Jasmine tea processed, refines aromatic oil and manufacture candy, the first-class raw material of cake.Drinking osmanthus flower tea can not only lose weight, and can be supported with beauty
Face, the sweet osmanthus that annual seven August removes from cassia tree is best, and sweet osmanthus is dried and brews up and be able to can also be supported with toxin expelling, logical intestines
Face.However, the fresh flower sweet osmanthus for using, fresh sweet osmanthus is directly dried or dried, due to essential oil loss too much, almost into not having
The colored slag of fragrance, is not suitable for being deposited in the fragrance of sweet osmanthus in osmanthus flower tea.
The content of the invention
It is an object of the invention to provide a kind of processing technology of sweet osmanthus tea.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of sweet osmanthus tea, the specific preparation process of the sweet osmanthus tea is：
(1) fresh sweet osmanthus flower bud will be gathered to be withered, water content control is between 90~95%；
(2) the sweet osmanthus flower bud after withering is finished, and temperature is between 180~200 DEG C；
(3) the sweet osmanthus flower bud after de-enzyme is carried out into airing, airing 15~20 minutes fully distributes hot gas；
(4) dry：
First time drying temperature is controlled between 150~160 DEG C, and moisture is controlled in 70~80%, spreading for cooling 10~12 minutes
Distribute hot gas；
Between 140~150 DEG C, moisture is controlled in 40~50%, spreading for cooling 12~15 minutes for second drying temperature control
Distribute hot gas；
Third time drying temperature is controlled between 120~140 DEG C, and moisture is controlled in 10~20%, spreading for cooling 15~18 minutes
Distribute hot gas；
Between 100~120 DEG C, 1~5%, spreading for cooling dissipates for 20~30 minutes for moisture control for 4th drying temperature control
Heating gas；Last time 100% is carried out to dry；
(5) dried osmanthus flower tea temperature control is carried out into Titian between 100~120 DEG C, obtains unique osmanthus flower tea
Fragrance, taste is micro- sweet；
(6) osmanthus flower tea is selected by rank：Tested by the granular size of jasmine tea, color, uniform quality standard；
(7) pack：Qualified product packaging, weighing, storage will be checked.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
It is less brittle using the osmanthus flower tea good appearance obtained by preparation method of the present invention, it is bright in colour, duck in drink such as fresh flower
As it is lovely, the distinctive fragrance of sweet osmanthus can be deposited in millet paste for a long time, play the role of after drink ventilation and stomach.
Specific embodiment
The preparation method of sweet osmanthus tea of the present invention is the method that manufacturing enterprise draws by many experiments, its specific steps
For：
(1) fresh sweet osmanthus flower bud will be gathered to be withered, water content control is between 90~95%；
(2) the sweet osmanthus flower bud after withering is finished, and temperature is between 180~200 DEG C；
(3) the sweet osmanthus flower bud after de-enzyme is carried out into airing, airing 15~20 minutes fully distributes hot gas；
(4) dry：
First time drying temperature is controlled between 150~160 DEG C, and moisture is controlled in 70~80%, spreading for cooling 10~12 minutes
Distribute hot gas；
Between 140~150 DEG C, moisture is controlled in 40~50%, spreading for cooling 12~15 minutes for second drying temperature control
Distribute hot gas；
Third time drying temperature is controlled between 120~140 DEG C, and moisture is controlled in 10~20%, spreading for cooling 15~18 minutes
Distribute hot gas；
Between 100~120 DEG C, 1~5%, spreading for cooling dissipates for 20~30 minutes for moisture control for 4th drying temperature control
Heating gas；Last time 100% is carried out to dry；
(5) dried osmanthus flower tea temperature control is carried out into Titian between 100~120 DEG C, obtains unique osmanthus flower tea
Fragrance, taste is micro- sweet；
(6) osmanthus flower tea is selected by rank：Tested by the granular size of jasmine tea, color, uniform quality standard；
(7) pack：Qualified product packaging, weighing, storage will be checked.
Using the osmanthus flower tea good appearance obtained by the present invention, monolithic molding is less brittle, and because the distinctive perfume (or spice) of sweet osmanthus
Gas, happy spirit, Yin nourishing and lung moistening can purify body and mind, and Rosemary Essence Oil is drunk help lend some impetus to metabolism for a long time, therefore
Osmanthus flower tea firmly gets liking for people.
Embodiments of the invention are as described above.The present invention is not limited to the above-described embodiments, and anyone should learn
The structure change made under enlightenment of the invention, it is every with of the invention with same or like technical scheme, each fall within this
Within the protection domain of invention.
Claims (1)
1. a kind of preparation method of sweet osmanthus tea, it is characterised in that：The specific preparation process of the sweet osmanthus tea is：
(1) fresh sweet osmanthus flower bud will be gathered to be withered, water content control is between 90~95%；
(2) the sweet osmanthus flower bud after withering is finished, and temperature is between 180~200 DEG C；
(3) the sweet osmanthus flower bud after de-enzyme is carried out into airing, airing 15~20 minutes fully distributes hot gas；
(4) dry：
First time drying temperature is controlled between 150~160 DEG C, and moisture is controlled 70~80%, and spreading for cooling is distributed for 10~12 minutes
Hot gas；
Between 140~150 DEG C, moisture is controlled 40~50%, and spreading for cooling is distributed for 12~15 minutes for second drying temperature control
Hot gas；
Third time drying temperature is controlled between 120~140 DEG C, and moisture is controlled 10~20%, and spreading for cooling is distributed for 15~18 minutes
Hot gas；
Between 100~120 DEG C, moisture is controlled 1~5%, and spreading for cooling distributes heat in 20~30 minutes for 4th drying temperature control
Gas；Last time 100% is carried out to dry；
(5) dried osmanthus flower tea temperature control is carried out into Titian between 100~120 DEG C, obtains the perfume (or spice) of unique osmanthus flower tea
Gas, taste is micro- sweet；
(6) osmanthus flower tea is selected by rank：Tested by the granular size of jasmine tea, color, uniform quality standard；
(7) pack：Qualified product packaging, weighing, storage will be checked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611154063.8A CN106720774A (en) | 2016-12-14 | 2016-12-14 | A kind of processing technology of sweet osmanthus tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611154063.8A CN106720774A (en) | 2016-12-14 | 2016-12-14 | A kind of processing technology of sweet osmanthus tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720774A true CN106720774A (en) | 2017-05-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611154063.8A Pending CN106720774A (en) | 2016-12-14 | 2016-12-14 | A kind of processing technology of sweet osmanthus tea |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
-
2016
- 2016-12-14 CN CN201611154063.8A patent/CN106720774A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |